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Author: Henri-Paul Pellaprat
Book Title: Modern French Culinary Art (The New Pellaprat)
Publisher: The World Publishing Company (Cleveland and New York)
Publication Year: 1966
Edition: First World Printing / First Edition Thus
Language: English
Format: Hardcover with Dust Jacket
Features: Illustrated with 422 Full-Color Photographs, 2030 Recipes
Topic: Classic French Cuisine, Culinary Art, Cooking History
ITEM DESCRIPTIONSeller\'s Notes: Very Good vintage condition. The interior pages are exceptionally clean, bright, and completely unmarked with no kitchen stains or handwritten notes. The text block is perfectly square, and the binding remains firm and tightly set inside the covers. The original paper dust jacket is fully intact with the original price unclipped. It is well-preserved by a vintage clear plastic library sleeve custom-applied by the previous owner with old cellophane tape on the interior flaps only. Please inspect all photos for condition details.Up for sale is a beautifully preserved copy of the culinary masterpiece, \"Modern French Culinary Art\" (The New Pellaprat), published in 1966 by The World Publishing Company. Written by the legendary co-founder of the Paris \"Cordon Bleu\" cooking school, Henri-Paul Pellaprat, this iconic text serves as the ultimate authoritative reference for French haute cuisine.This colossal 1,171-page volume features over 2,000 timeless recipes adapted explicitly for the American kitchen by Avanelle Day, alongside 422 vivid, full-color vintage food photographs.What makes this specific copy special is how well it was cared for; a custom plastic sleeve was added decades ago to safeguard it from normal kitchen splatters, preserving the brilliant color of the dust jacket underneath. This is a must-have piece of gastronomic history for any professional chef, home cook, or collector of mid-century vintage cookbooks!
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